Executive Director Culinary

The Executive Director of Culinary Operations oversees all aspects of culinary management across multiple food and beverage outlets, including signature restaurants, convention kitchens, and banquet facilities. This role ensures high standards of food quality, safety, and service excellence while achieving financial targets. The Executive Director leads and inspires a team of executive chefs, collaborating to develop creative menus, manage operations, and cultivate a positive culinary culture. This role will set and execute a Michelin level culinary strategy, stewarding concept development, talent, sourcing, quality systems, and financial performance